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RECIPE
15 INGREDIENTS 7 STEPS 45min

Cuban Spiced Sockeye Tacos with Lime Crema

4.7
3 Ratings
If you're wanting to try sockeye salmon for the first time or are looking to spice it up, these Cuban Spiced Sockeye Tacos with Lime Cream are definitely the way to go. Easy, delicious, and the Cuban spices really bring this red, hearty salmon to life.
Cuban Spiced Sockeye Tacos with Lime Crema Recipe | SideChef
If you're wanting to try sockeye salmon for the first time or are looking to spice it up, these Cuban Spiced Sockeye Tacos with Lime Cream are definitely the way to go. Easy, delicious, and the Cuban spices really bring this red, hearty salmon to life.
Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
http://www.climbinggriermountain.com/
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Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
http://www.climbinggriermountain.com/
45min
Total Time
25min
Active Time
$3.62
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Tacos

1 lb
Copper River Sockeye Salmon
1 Tbsp
Ground Cumin
1 tsp
1/4 tsp
Cayenne Pepper
1 Tbsp
1 Tbsp
to taste
Salt and Pepper
to taste
Napa Cabbage , thinly sliced
to taste
Guacamole

Lime Crema

1 cup
Mexican Crema
1
Lime , zested
1/2 Tbsp

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Nutrition Per Serving

VIEW ALL
CALORIES
417
FAT
31.3 g
PROTEIN
30.5 g
CARBS
6.0 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place Copper River Sockeye Salmon (1 lb) on a baking sheet.
Step 3
In a bowl, combine Paprika (1 tsp) , Ground Cumin (1 Tbsp) , Cayenne Pepper (1/4 tsp) , and Salt and Pepper (to taste) .
Step 4
Pour Olive Oil (1 Tbsp) , Orange Juice (1 Tbsp) , and Lime Juice (1 Tbsp) over the sockeye.
Step 5
Next, rub the cumin mixture on top and place the baking sheet into the oven for 12 minutes. Remove and allow the sockeye to cool.
Step 6
In a bowl, combine Mexican Crema (1 cup) , Lime (1) , and Lime Juice (1/2 Tbsp) . Place bowl in the fridge to set for at least 30 minutes to allow for the flavors to blend.
Step 7
To serve, take some of the sockeye and place it into a TortillaLand® Flour Tortillas (to taste) and top with the crema, Napa Cabbage (to taste) , Jalapeño Peppers (to taste) , Guacamole (to taste) , or whatever toppings you desire!
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Nutrition Per Serving
Calories
417
% Daily Value*
Fat
31.3 g
40%
Saturated Fat
13.2 g
66%
Trans Fat
0.0 g
--
Cholesterol
59.8 mg
20%
Carbohydrates
6.0 g
2%
Fiber
0.5 g
2%
Sugars
2.5 g
--
Protein
30.5 g
61%
Sodium
654.5 mg
28%
Vitamin D
--
--
Calcium
84.7 mg
7%
Iron
0.2 mg
1%
Potassium
37.9 mg
1%
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